Name: Buttermilk Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: PT-487576H35M16S
Cuisine: Southern American
Ingredients: 4 lb (≈1.8 kg) chicken pieces (thighs, drumsticks, wings); 3 cups buttermilk; 2 tbsp kosher salt; 1 tbsp freshly ground black pepper; 2 tsp cayenne pepper; 2 cups all‑purpose flour; 1 tsp onion powder; 1 tsp garlic powder; Vegetable oil for frying

Crispy, flavorful fried chicken marinated in tangy buttermilk for tender, juicy results. This Southern-style classic brings golden crunch and rich flavor in every bite, making it a comfort food staple I love making for family dinners or gatherings. Buttermilk Fried Chicken

Why You’ll Love This Recipe

I love this recipe because the buttermilk marinade tenderizes the chicken beautifully, while also infusing it with a subtle tangy flavor. The seasoned flour coating fries up golden and crisp, giving each bite the perfect crunch. Whether I’m serving it hot with sides or cold the next day, this fried chicken never disappoints. It’s satisfying, easy to prepare, and the texture is just unbeatable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 lb (≈1.8 kg) chicken pieces (thighs, drumsticks, wings)
3 cups buttermilk
2 tbsp kosher salt
1 tbsp freshly ground black pepper
2 tsp cayenne pepper
2 cups all‑purpose flour
1 tsp onion powder
1 tsp garlic powder
Vegetable oil for frying

directions

I whisk together the buttermilk, salt, black pepper, and cayenne pepper, then combine it with the chicken pieces in a large bowl or zip-top bag. I let it marinate in the refrigerator for at least 2 hours, or up to 8 for maximum flavor.
In a separate bowl, I mix the flour with onion powder, garlic powder, a bit more salt, and black pepper.
After marinating, I remove each chicken piece and dredge it in the seasoned flour mixture until well coated.
I heat vegetable oil in a deep skillet or pot to around 325–350 °F (160–175 °C), keeping an eye on the temperature.
I fry the chicken in batches, making sure not to overcrowd the pan. I cook each piece until golden brown and cooked through—about 12–15 minutes, or until the internal temperature reaches at least 165 °F (74 °C).
Once cooked, I drain the chicken on a wire rack or paper towels before serving.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes (plus 2–8 hours marinating)
Cook Time: 30 minutes
Total Time: 2 h 45 min to 8 h 45 min

Variations

Sometimes I double-dredge the chicken by dipping it back in the buttermilk and flour mixture once more for an ultra-crispy crust.
I like to swap cayenne for smoked paprika when I want a milder, smokier flavor.
For a spicier twist, I add a dash of hot sauce directly to the marinade.
If I’m short on time, I use boneless chicken thighs, which cook a bit faster but still stay juicy.
I occasionally add dried herbs like thyme or oregano to the flour mixture for extra depth.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken on a wire rack over a baking sheet and warm it in a 375 °F (190 °C) oven for about 15–20 minutes. This helps maintain the crispy texture without drying it out. I avoid microwaving it when possible, as that tends to soften the crust.

FAQs

How long should I marinate the chicken in buttermilk?

I usually marinate it for at least 2 hours, but overnight works even better if I have the time. The longer it marinates, the more tender and flavorful it gets.

Can I use boneless chicken for this recipe?

Yes, I’ve used boneless thighs before. They cook a bit faster and are still very juicy, though the bone-in pieces offer a bit more flavor and traditional texture.

What oil is best for frying chicken?

I use a neutral oil with a high smoke point—vegetable oil, canola oil, or peanut oil all work well. I make sure the oil stays hot enough to avoid soggy chicken.

How do I make sure the crust stays crispy?

I always let the fried chicken rest on a wire rack rather than paper towels to prevent steaming. Double-dredging and keeping the oil temperature steady also help a lot.

Can I freeze leftover fried chicken?

Yes, I freeze fully cooled fried chicken in an airtight container or freezer bag. To reheat, I bake it from frozen at 375 °F (190 °C) for 25–30 minutes until heated through and crisp.

Conclusion

This buttermilk fried chicken recipe is a go-to for when I want to make something truly comforting and crowd-pleasing. The crispy, flavorful crust paired with juicy, tender meat is just unbeatable. Whether I’m making it for a weekend meal or a gathering, it’s always a hit—and leftovers never last long.